International Chef's Day - development of classroom hours - file directory - creative piggy bank. Development of a career guidance event “fun chefs” Scenario on the topic of being a chef

Scene from the play “We Play in the Profession”

Scene duration: 10 minutes; number of actors: from 2 to 4.

Characters:

Leading
Cook
Peasant
Pig

And now come to the stage
A special guest will come out,
From everything I did myself
He's taking samples.
Everyone's craft
At least he owns it a little,
Only the way he can
Hardly anyone knows how.
No lotions or perfumes
It smells very tasty.
Clean hands ready
Wash from morning to night!
He knows how to distinguish
Third from second.
Just guess who he is
These are kids, …

Cook!

The Cook comes out from behind the scenes.

I hope among you
There are no little ones
Those who are within an hour
Don't stuff the cutlet.
They look so sad
Until the end of time!
And a good appetite -
Makes a person beautiful!
I'm doing magic at the stove
In a high cap.
To delicious dreams
Completed on time
To “enough” and “a little bit”
They didn't tell me
And without any “I don’t want”
They ate and praised!
Here, today and now
A miracle will happen -
I'll cook for you
Branded…

Dish!

Submit inventory here
There's cooking to be done!
Here is a table for you, and here is a stove.
What else?

A stove and table appear on the stage. The presenter hands the Cook all the items one by one in the order in which he asks.

Skimmer,
Grater, mixer and knives
Various sizes.

The host hands the Cook a hefty knife.

So. Well, that's all, it seems.

The knife is too big.

The cook puts the knife under the screen. The presenter hands him a smaller knife. The cook examines him.

We need to sharpen it!

The host sharpens the knife and gives it to the Cook.

And also, honey,
To steam and cook
I need…

The chef pauses to give the audience a chance to respond.

Pot!

The host gives the Cook a pan. The cook puts it on the stove. A Peasant appears on the stage, pushing a box in front of him with lush tops sticking out of it.

Peasant

Get it!

Peasant

Fresh food:
Meat, eggs, milk,
Vegetables and fruits!
I brought it from the village myself,
To give to you personally!

There was also coconut on the list.

Peasant

Sorry, but out of stock.
We have a shortage of them
Eternal in the garden -
I planted it more than once before winter,
But no, they don’t sprout!

Pour boiling water over them
And keep it in the greenhouse -
Like on the seashore
They will make ears!

My recipe without coconut
He just dies!
But since there is no coconut,
So, no coconut.

The cook opens the box.

First of all, I'm a carrot
I'll chop it finely.

Peasant (boastfully)

ABOUT! Carrots are my love!
Variety "Klondike"! like this
You won't find it anywhere...

The cook pulls the carrot tops and pulls out a carrot core.

What kind of joke is this?
I can cook from it
Dish? No, pipes!
Okay, since there are no carrots,
There will be no carrots!
Where is the meat for the cutlets?

A meat grinder appears on the stage. The cook looks into the box. A pig's snout sticks out towards him. There is some contented grunting and slurping.

Cook (indignantly)

What is it?

Peasant

So pork! First grade!
Very fresh!
(Pig)
Oh, you, my darling!
It's nice how it grunts!

So much meat for me
No need for cutlets!

Peasant

So cut her off
From the front or from the back!

The cook takes out the largest knife and carefully approaches the box. The pig jumps out and runs away squealing. The cook rushes after him. They knock over the meat grinder, stove, table and pan and run noisily back and forth across the stage. Finally, the Cook falls and drops the knife. The pig is hiding behind the scenes.

Cook (breathing heavily)

She ran away and hello!

Peasant

What to take with her - beast!

Cook (with a sigh)

Okay, since there is no pork,
There will be no pork!

The Cook and the Peasant look into the box.

Peasant

There is nothing to get from here!

Cook (indignantly)

Yes, it’s your “meat”
Ate everything clean
All my supplies!

A Pig comes out from behind and grunts loudly.

Since she doesn't want to know,
What food product
Take her to
Re-education!

The peasant takes the Pig and leaves. The cook puts order on the stage - puts the stove and table in their original place.

Cook (confused)

They screwed me over
And even on stage!
How do I cook now?
Will the audience appreciate it?

Don't be sad, I have
There is flour, jam,
Sugar, butter...

The presenter hands the products to the Cook.

Cook (joyfully)

So I
I will bake...

The chef pauses to give the audience a chance to respond.

Cookie!

The cook takes out a bowl and begins to put food in it.

Beat eggs with sugar
Mixer. Ready!

The cook takes out a mixer and whirrs it around the bowl. Then adds the following ingredients.

Put butter, soda, salt
And we interfere again.

The cook removes the mixer.

And now it’s time for the torment!

The presenter takes the pack and wants to pour it into a bowl. The cook stops him.

Who's in such a hurry!
We'll sift through it all
Through this...

The cook takes out a sieve from behind the screen and pauses, giving the audience the opportunity to give an answer.

Sieve!

So she’s not in lumps,
Is this really necessary?

There must be torment for us
Light and airy.
We shake, shake, shake...
Okay! Wonderful!
Now let's mix everything
And it's done...

The chef pauses to give the audience a chance to respond.

Dough!

Time to roll out the dough
With a special stick.
This chef's stick
They call...

The chef pauses to give the audience a chance to respond.

With a rolling pin!

The cook rolls a rolling pin on the table, and then takes a glass and pretends to cut out circles.

Let's cut out the circles. Well,
How does it work out?

And now for five minutes
Let's put it in...

The chef pauses to give the audience a chance to respond.

Oven!

The cook places a baking sheet in the oven and immediately takes out a real plate of cookies.

Help yourself, kids!

The host takes a plate, tries it himself and distributes the cookies to the audience.

Delicious cookies!

This is from me to all of you
Not for fun!
Children - those who eat - grow.
Cheeks - wow! Blush!
You can put at least a pood
Books in their school bag.
And who eats too little,
Believe me, brothers,
The weight won't carry the weight of knowledge -
It might overstrain.
Eat - you will become strong
And beautiful faces!

What should we all say?
The cook?

The presenter pauses, giving the audience the opportunity to respond.

Thank you!

The cook leaves the stage. The presenter and audience applaud.

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MSE "Karasu Agricultural College" of the Education Department of the Akimat of Kostanay region

Scenario of extracurricular activity "Introduction to the profession of Cook"

Master of Industrial Training: Alexandra Nikolaevna

2016

Group: 1504042“Cook”.

Well: II - III

Date: October 28, 2016

Location: Cafe “Dastarkhan”.

Objectives of the event:

increasing the significance and prestige of the chosen profession

nurturing an active life position.

feelings of civic responsibility for the results of their professional activities.

Equipment: multimedia presentation, PC speakers, screen, projector, tableware and barware, inventory, equipment, table linen.

Progress of the lesson

Introduction.

History of the origin of professions

Acquaintance with the appearance of the cafe and its interior.

Riddle about the cook.

Responsibilities of the cook.

The work of the cook in the cooking process.

Riddle about the cook.

Responsibilities of the cook.

Types of folding napkins.

Table setting in various ways.

The leader's word.

Poems about the profession.

Final word.

Event scenario

The main thing in life is to decide:
Where is your place and what kind of bird are you...

-Good afternoon, dear students. We are starting our “Introduction to the Profession” event.

-Youth is a wonderful time in a person’s life. And one of the important tasks of this stage is choosing a profession.

-The world of professions is unusually wide. How to choose one of them - the only one? Of course, in such an important matter, the advice of parents, teachers, and representatives of various professions is needed. But everyone must make the final choice themselves.

-We will introduce you to such professions as “Cook”.

-The profession of a cook is quite important in the restaurant business, since they are the “intermediaries” between the visitor and the establishment. The income of the enterprise depends on their ability to prepare delicious dishes.

-This is an art that helps make eating an aesthetic experience.

-People come to restaurants, cafes, bars not only to satisfy their hunger, but also to relax, relieve stress from everyday worries, and communicate with friends.

-The profession of a cook has a long history.

History of the chef's profession . (presentation show)

The earth is still generous because there are cooks in the world. Blessed are their simple destinies. And your hands are as pure as your thoughts. Their profession is essentially good: An evil person will not stand at the stove.

Parable about the profession of a cook "Why did the student return"

Philosophers once gathered and argued about which profession was more important. One said: “The teacher is the most needed.” Without education, progress will stop. “Without builders, a person will have nowhere to hide, and humanity will lose beautiful buildings,” said the second philosopher. – Musicians, artists and poets make our lives special. Art distinguishes man from animals, exclaimed the third philosopher. Here the student and at the same time the servant of the owner of the house intervened in the conversation. – Dear scientists, you have forgotten about the profession of a cook. – You are not supposed to interfere in our conversation. Cooking is not an art. “Go cook dinner,” the owner got angry. The student silently left the room. On this day, the philosophers did not wait for lunch; the student disappeared. The owner had to prepare dinner himself. Unfortunately, after eating the philosophers felt ill and went home. The owner found another servant. Time passed, and the philosopher, the owner of the house, noticed that his friends stopped visiting him, and he himself was unable to think after eating. The philosopher thought, and then fired the new cook and sent a note to the former student with one phrase: “Cooking is not a craft, but an art.” Soon, pundits began to gather again in the philosopher’s house. The discussion was interrupted only by a delicious lunch prepared by the student. “Cooking is not a craft, but an art,” the owner said after dinner.

P profession chef developed along with civilization, so we can say - this oldest profession .

The first courses simply looked like half-raw pieces of meat or fish burned over an open fire. People have used fire since at least the Middle Paleolithic, but these were not cooks. About the first professionals who earn a living from such a craft, say the marks of the Greek civilization on the island of Crete in 2600 BC. e. For the king's soldiers, food was prepared from selected products by a specially hired culinary master. It is safe to assume that the older cultures of Egypt, Phenicia and Sumer also had professional cooks working for the families of nobles and rulers. Later, concepts such as sanitary standards regulating the work of such specialists appeared.…

The history of human development from ancient times to the present day has known unprecedented ups and downs in the art of cooking. Either they praised food to the skies, considering it one of the best pleasures, or they treated it almost with contempt, believing that even talking about food and dishes was “unworthy of a true gentleman.” Take the ancient Hellenes. In Sparta they treated food with restraint: on campaigns and in war it was necessary to make do with food that was easy to prepare. And very close, in Athens, they were sophisticated in preparing an unheard of holiday dish: a tiny olive was baked inside a dove, a dove in a kid, a kid in a sheep, a sheep in a bull, all this was roasted on a spit, and the most honored guest got that same olive.

Over the course of its history, world cuisine has created tens of thousands of dishes. Cooks were taken into account; the prestige of this or that noble house depended on them. In ancient Rome, there were even uprisings of cooks who subjugated some cities. Under the emperors Augustus and Tiberius (around 400 AD), the first schools of culinary art were organized, headed by the wizard of the cauldron and ladle - the great cook Apicius. The chefs of Ancient Rome achieved unparalleled sophistication in preparing dishes, some of which cost fortunes.

From generation to generation, people passed on the experience of cooking. They carefully preserved all traditions associated with food, understanding that food is the basis of life, health and well-being. Even in Ancient Greece, the cult of Axlepius, a mythical physician-healer, who received the name Aesculapius in Rome, arose. His daughter Hygeia was considered the patroness of health science, and their faithful assistant was the cook Kulina. Rumor gave Kulina the name of the tenth muse, of which there were nine before her. The Romans called the tenth muse Cooking . She became the patroness of cooking, which was called “cooking” (from the Latin culina - kitchen).

The most ancient written monuments of Babylon, Egypt, China and the Arab East already contain records of individual culinary recipes. Then, after a long stagnation, at the end of the Middle Ages, thanks to the rapid penetration of spices from the eastern colonies, gourmet cuisine received further development. Italy, especially the south and Sicily, became the cradle of fine cuisine. Under King Louis XIV, France experienced a rise in culinary art, and since then these European countries have been in constant competition in the culinary field. Not only professional cooks, but also many scientists, philosophers, and statesmen participated in the development of the art of cooking. It is known that the inventors of new dishes were Richelieu, Mazarin, Michel Montaigne wrote the book “The Science of Food”. To this day, dishes invented by the composer Rossini are popular in Italian restaurants. France is proud that Alexandre Dumas the father and the great Balzac contributed to national cuisine.

Powerful medieval Europe highly valued its chefs. In Germany, since 1291, the chef was one of the four most important figures at court. In France, only noble people became high-ranking chefs. The position of chief winemaker of France was the third most important after the positions of chamberlain and chief equerry. Then came the bread baking manager, the chief cupbearer, the chef, the restaurant managers closest to the court, and only then the marshals and admirals.

As for the kitchen hierarchy - and there was a huge number (up to 800 people) of interdependent workers - the first place was given to mainly for meat. A position characterized by honor and trust of the king, for no one was safe from poison. He had six people at his disposal who selected and prepared meat for the royal family every day. Teilevant, the famous cook of King Charles the Sixth, had 150 people under his command.

• And in England, for example, at the court of Richard the Second there were 1,000 cooks and 300 footmen who served 10,000 people at the court every day. A dizzying figure, demonstrating that it was not so much about feeding as it was about demonstrating wealth.

Cook in Russia For a long time, cooking was a matter of family . As a rule, they were led by the oldest woman in the princely family. Professional cooks first appeared at the courts, and then in the monastery refectories. Cooking in Rus' became a special specialty only in the 11th century, although mention of professional cooks is found in chronicles already in the 10th century. The Laurentian Chronicle (1074) says that in the Kiev-Pechersk Monastery there was a whole kitchen with a large staff of monastic cooks. Prince Gleb had an “elder cook” named Torchin, the first Russian chef known to us. During the times of Kievan Rus, cooks were in the service of princely courts and rich houses. Some of them even had several cooks. This is evidenced by the description of one of the houses of a rich man of the 12th century, which mentions many “sokachii”, i.e. cooks, “working and doing in the dark” Russian chefs sacredly preserved the traditions of folk cuisine, which served as the basis of their professional skills, as evidenced by the most ancient written monuments - “Domostroy” (XVI century), “Painting for the royal dishes” (1611-1613), table books of Patriarch Philaret and boyar Boris Ivanovich Morozov, monastic consumable books, etc. They often mention folk dishes - cabbage soup, fish soup, porridge, pies, pancakes, kulebyaki, pies, jelly, kvass, honey and others

However, the Russian “cooks” borrowed many secrets from the Tsargrad masters who came to Muscovy - “skillful men, highly experienced not only in painting icons, but also in kitchen art.” Getting to know Greek-Byzantine cuisine turned out to be very useful for our cuisine.

• But our ancestors mastered not only practical cooking techniques. They also thought about the essence of the phenomena occurring. A long time ago they mastered the secrets of preparing yeast dough, which is mentioned in the chronicles: the monks of the Kiev Pechersk Lavra knew how to prepare custard bread that did not go stale for a long time.

Already in the XI-XII centuries. The Russians knew many rather complex techniques for preparing kvass, honey, and hops. They can be found in famous ancient Russian herbal books, as well as in various “lives”. Thus, kvass was widely known - rye, honey, apple, yashny, etc. Our ancestors were well versed not only in the intricacies of preparing various types of kvass, but also in the mechanism of action of sourdough and yeast, as evidenced by numerous instructions of the ancients:

Cooking as a science arose in Russia only at the end of the 18th century. The development of professional cooking is associated with the emergence of out-of-home catering enterprises. They originated in Ancient Rus'. At first these were taverns (from the Slavic root “fodder”), in which travelers could find shelter and food. Then roadside taverns appeared (from the Latin “trakt” - path, stream) - hotels with a dining room and kitchen.

• At the same time, along with taverns, restaurants began to appear in large cities of Russia (from the French “restauration” - restoration).

• In Russia, the first cookbook “Cook Notes” was compiled by S. Drukovtsov in 1779.

• The first culinary school was opened in St. Petersburg on March 25, 1888 on the initiative of Professor I. E. Andrievsky and culinary specialist D. V. Kanshin.

Chronology of appearance of some dishes Approximately 10 thousand years BC e. appeared in the human diet beer and bread. Beer was bottled in 1568. Approximately 6 thousand years before. n. e. Appearance cottage cheese and cheese. Approximately 3 thousand years BC e. People learned to cook soup. In 1500 BC. e. Started use chocolate. The chocolate bar appeared only in 1849, and milk chocolate in 1875. Approximately 1000 BC e. Cucumbers are pickled for the first time. Approximately at 500 BC e. The first one is cooked sausage. IN 490 g up. n. e. The first ones are welded pasta. The first recipe for macaroni and cheese was recorded in 1367. Spaghetti was invented in 1819. IN 4th century BC. n. e. The first one that reached us was recorded salad recipe (white bean salad). 2nd century AD e. First prepared sushi (Japanese rice and seafood dish). 7th century . A recipe for the famous Korean sauerkraut has been created kim chi cabbage. 15th century First manufactured pancakes. 1487 “Hot dogs” were invented - buns with sausage, which became the national dish of Americans.

1610 Baked for the first time bagels. 1621 For the first time, a technology for the production of “puffed corn” (popcorn) has been created. 1680s. Appeared fried French potatoes. 17th century Entered the world menu ketchup

1739 Crackers. 1756 Sauce invented mayonnaise. 1798 Appeared lemonade (i.e. carbonated soft drink).

Some interesting facts from history:

• After the Black Death wiped out half of Europe, meat became more accessible. This was facilitated by the release of jobs and the conversion of abandoned fields into pastures.

A notorious glutton, the Roman Emperor Heliogabalus used grated pearls as a seasoning and “played jokes” on guests by serving them dishes made of ivory or stuffed with broken glass. When he was finally killed (in the toilet), they tried to push the emperor's body into the sewer, but it did not fit there

Types of profession Chef Prepares requests for necessary food products, semi-finished products and raw materials, ensures their timely receipt from the warehouse, controls the timing, range, quantity and quality of their receipt and sale. Based on a study of consumer demand, provides a variety of dishes and culinary products and compiles a menu. Carries out constant control over food preparation technology, standards for laying raw materials and employees’ compliance with sanitary requirements and personal hygiene rules. Arranges cooks and other production workers. Creates a schedule for cooks to work. Conducts quality control of prepared food. Organizes accounting, preparation and timely submission of reports on production activities, implementation of advanced techniques and labor methods. The advantages of this profession The fact is that the work of a cook is in great demand and there is always the possibility of a stable income. In addition, career growth is possible, which includes development from an assistant cook to a chef in a prestigious establishment. On to the cons It can be attributed to the fact that the work of a cook, in essence, is quite hard. Sometimes you have to work in the evening and at night in a state of constant composure and attentiveness. In addition, in order to work in a hot kitchen, you need to be in good health.

The profession of a cook is one of the oldest in the world, one of the most in demand now and one of the few that humanity will always need!

-Guys, I would like to draw your attention to the Dastarkhan cafe not as you are used to seeing it as visitors, but to look at it with different eyes, through the eyes of future specialists.

-The cafe begins with a hall in which there is a wardrobe . The wardrobe is one of the functions that ensures the comfort of visitors. Therefore, a respectable establishment that offers its guests high-quality service must have a functionally convenient wardrobe.

-Wardrobe - this is not just a place where a guest can leave his clothes for a while. This is a place where ladies want to preen themselves, fix their hair and makeup, and prepare themselves for exploring the cafe. This is also a place where gentlemen have the chance to show their chivalry by helping a lady take off her coat.

First requirement: compactness . The impressive size of the wardrobe will not at all add a feeling of comfort to the client. On the other hand, a crowd at the entrance can significantly spoil the guest's impressions. Mirrors help to visually expand the space, simultaneously acting as an element of decor and functionality.

Second requirement: non-trivial design . The wardrobe is a rack for receiving and issuing things, plus a frame with panels for hooks.

Third requirement: compliance with SES standards. It is important to maintain the required distance between hangers, hooks, and between hooks and the floor. In addition, there should be a decent distance between the rack and the hangers to prevent theft.

The singer has neighbors -
Twins Denis and Fedya.
Water is boiled in the evenings
So they will...(by cooks)

The cook must have the following qualities:

-Attention, guys, the next riddle.

Each of his creations -
Just a fairy tale, delicious,
Thoughts, creativity flight.
Anyone who has tried it will understand. (Cook)

- The cooks prepare hot dishes and snacks, sometimes turning this process into a fabulous performance. It’s as if they read your thoughts and know exactly what you need at the moment.

-Today, a cook is a multifaceted and complex profession. The chef's immediate responsibilities include preparing, preparing and serving various dishes and drinks. In addition, the cook receives food and ensures its storage.

- Story napkins dates back many millennia. They exist like The first mention comes from Ancient Greece. Back then, fig tree leaves served as napkins, with which slaves wiped their master’s lips. Cloth napkins were first mentioned in Ancient Rome. During the Middle Ages napkins appeared in Europe. Today is !

Most common using napkins was in countries where men wore mustaches and beards. The first mention in Russia of an interesting type of napkin was a handkerchief for wiping lips or a small tablecloth. In the modern world there is two types of napkins - fabric and paper. Fabric ones are used to place it on your lap, and paper ones are used to wipe your lips. Sometimes it happens that paper napkins are not served on the table, but only fabric ones are present. In this case, one napkin is used both to protect clothes and for wiping.

- Here are a few ways to fold a cloth napkin;

-The aesthetics of the holiday table depends on the place in which you place it, on the correctly selected and laid tablecloth, the color of napkins, flower arrangements and dishes. Everything that is present on the table should be in harmony with each other and with the overall interior of the room
.

Cook, cook, culinary specialist,
You have a wonderful gift!
In a bright white cap
You are stirring the pot.
You can feed everyone
Surprise with a delicious dish
So, you'll lick your fingers!
You won't find a better chef!

Who is most needed in the dining room?
Who cooks hundreds of dishes?
Everyone will answer immediately in unison:
His name is cook.

Final word.

Guys, I am very glad that you consciously approached the choice of this interesting, creative profession. Having mastered it in our educational institution and consolidated knowledge and skills in practice, you will become professionals in your field. I wish you excellent studies and success in your professional endeavors.

Our event has come to an end. Thank you very much to our social partner, director of the Dastarkhan cafe Irina Vladimirovna Paevskaya, for providing the cafe for the event. Thank you for your attention, see you again!!!

2016

Lyubov Artamonova
Scenario for the leisure activity “Merry Cooks”

Program content: Clarify children’s knowledge about the profession cooks. Instill respect for food service workers.

Material: wooden spoons, suits cooks, salted dough, dummies of vegetables, imitation pasta made from dance ropes, bowl.

Preliminary work: Conversations about the profession cooks, reading books about the profession, learning poetry.

Progress of the lesson.

Children enter the hall and stand in a semicircle.

I ask them a riddle:

White apron and cap,

The dawn itself is blushing.

It’s a trifle for you to guess,

Who is in front of us? (children's answers)

That's right, that's cook. Is our the lesson is dedicated to him.

Children read poetry.

Cook Vasya is very clever

Peels carrots with a knife,

Cheese on a coarse grater rubs:

Back and forth, and back and forth.

The soup is disturbing ladle

And crushes the potatoes with a masher,

Cutting dill with a knife:

Whip – whack – whack and it’s in the bowl.

It turned out delicious so that

Personally takes samples from dishes.

Salt and pepper everything and

And it tastes bitter with mustard.

He's at the stove all day

Both in winter and in summer.

So that you and I are full,

He fries cutlets for us.

Fries, steams and bakes -

Here's the pie, here's the porridge...

And for that, kudos to him,

Our gratitude!

Guys, have you just read poems about cooks, what kind of profession is this, why is it needed? What are they doing? cooks? (children's answers).

Right, cooks They cook our lunches and bake pies. So now we will make pies.

Children come up to the tables on which there is salted dough and begin to make pies. Place them on a tray.

Well done, what beautiful pies you made. Let's ask our assistant to take them to the kitchen to bake them. (the teacher's assistant takes the tray out of the hall).

You did a great job and now we will sing a song about pies.

(Children sing a song "Pies")

Well done, sit down and let's continue talking about work cooks. What else is cooking cook? (Children's answers, I bring to the fact that chefs prepare salads)

Right, chefs and salads are preparing. And we'll play a game “Who can pick vegetables for a salad faster?”.

There are dummies of vegetables on the floor, children, two people in a team, collect vegetables in a basket. The game is played two to three times.

So we made the salad. Now we need to cook the soup. It also requires vegetables, and which ones we learn from the poem by Y. Tuwim "Vegetables"

A child reads a poem.

Well, we have the salad and soup ready. All that's left is to prepare the pasta for the second course.

(Children perform a dance with spoons according to the song "I love pasta")

Now that our lunch is ready, we can invite guests.

(Children sing a song "We invite guests").

While you and I were singing and dancing, our pies were baked.

Glory, glory cooks,

After all, they cook for us,

It’s so delicious it’s simply amazing!

Everything is decorated beautifully!

A surprise moment - the teacher's assistant brings in real pies.

We are going to the group and will drink tea and pies.

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I, Nazarov Yuri Alekseevich, physical education instructor at the Novouzensky Center “Family”. I have been working in this team since September 2014.

Didactic game for speech development “Cooks” Purpose: education of relative adjectives on the topics: “Fruits”, “Vegetables”, “Berry” Means.

Summary of a lesson on manual labor in the middle group "Cooks" Summary of a lesson on manual labor in the middle group of a kindergarten Topic: “COOKS” Objectives: 1. To introduce children to the work of a pastry chef.

Scenario of a leisure activity with the participation of parents “Space is Calling” (preparatory groups) Scenario Leisure activity with the participation of parents Preparatory groups Butterflies and Dreamers “Space is Calling” Preliminary work: Reading.

Scenario of the leisure event on April 1 “Vytvoryashki” Presenter. We will open the holiday today, wind and rain are not a hindrance to us. After all, we waited a long time, let’s face it. Funny, cheerful April Fool's Day! Among the people.

Scenario of the leisure activity “My mother is the best in the world” for the middle group Goal: popularization of the holiday - Mother's Day; unification of families of pupils; creating a cheerful mood. Objectives: promote development.

1st presenter: Hello, dear viewers!
2nd presenter: Good afternoon, dear guests and participants of the competition!
1st presenter: Today you will be presented with a show of culinary art.
2nd presenter: Exactly art. And as Morrua said:

“Like painting and music,
Likewise, cuisine is an art.
Painting captivates the eye,
Music is hearing
And cooking is about taste.”

1st presenter: How many lines in literature are devoted to the kitchen?
2nd presenter: Indeed, it is difficult to find a writer who has not devoted at least a few lines to describing food or the work of a cook. For example, from Krylov: “What an ear, and how fat! It’s like she’s shimmering with amber!”
1st presenter: And from Pushkin: “At your leisure, dine at Pozharsky’s in Torzhok. Try the fried cutlets and go light.”
2nd presenter: “What is stronger than death and fate? Sweet Ankovsky pie,” wrote Tolstoy.
1st presenter: And such examples can be given endlessly.
2nd presenter: And the participants are worried, waiting for their exit. But for the show to be truly a competition show, it is necessary to introduce the jury members. (Introduces the jury members.)
1st presenter: Please pay attention to the motto of our competition: “The earth is also generous because there are cooks in the world!”
2nd presenter: But we will find out who the most skillful cook is by first getting to know our participants. So, the 1st competition is “PRESENTATION”.
1st presenter: The main task of the cook is to prepare not only tasty, but also healthy food. No wonder they say: “A good cook is worth a doctor.” But to master all the subtleties of the art of cooking, you need to know a lot.
2nd presenter:

Warm up first
Show your sharp mind
Earn three points
With the friendly support of the audience.

1st presenter: As you may have guessed, our second competition is “WARM-UP”. For each correct answer - 3 points. But if a participant does not know the answer to a question, you have the opportunity to add 3 points to your piggy bank by answering your opponent’s question.
1. Why are vegetables cut into the same shape for cooking? (So ​​that they reach readiness at the same time.)
2. Why is it necessary to dry the meat after washing? (So ​​that it does not slide on the surface of the cutting table.)
3. What is deep frying? (Hot oil or fat for frying.)
4. What is lezon? (A mixture of eggs with water or milk.)
5. How is an omelet different from scrambled eggs? (Omelet is a mixture of eggs and milk, and scrambled eggs are fried eggs.)
6. Why is flour sifted for kneading dough? (To sift through extraneous
impurities and fill it with air bubbles.)
2nd presenter: Now let's plunge into a fairy tale for a while.

Little Red Riding Hood comes out with a basket containing “pies” cut out of paper, with theory questions written on the back side.
1st presenter:

Come on, cook, be surprised
Treat yourself to some pie.
Pies are not simple,
They have so many fillings!
Break the pie
Show off your erudition.

Little Red Riding Hood approaches each participant in turn, they take out a “pie”, read the question and give an answer. For each correct answer - 3 points.

1. List the requirements for the quality of crumbly cereals. (Grains
well cooked, easily separated from each other, the smell corresponds to the type of cereal, not burnt, moderately salted.)
2. List the methods of frying. (Basically, deep-fried, in a confined space (in an oven), over hot coals, in a grill (infrared rays).)
3. List the ingredients needed to prepare borscht from fresh cabbage and potatoes. (Broth, meat, fresh cabbage, potatoes, onions, carrots, tomatoes, beets, vinegar, spices.)
4. Draw up a scheme for the primary processing of root crops. (Sorting, washing, cleaning, post-cleaning, washing, slicing.)
5. Technology for preparing cutlet mass. (Slice the meat, grind it through a meat grinder, soak white bread in water, squeeze it out, combine with the scrolled meat, add salt and pepper and pass through the meat grinder again.)
6. Name the rules for processing eggs. (1. Soak in warm water for 5–10 minutes, 2. Wash with a 2% solution of soda ash, temperature 40–50 0C, 5–10 minutes. 3. Disinfect in a solution of 0.5% chloramine (per 10 l - 50 g ), 5–10 minutes. 4. Rinse with running water.)
2nd presenter: We have come to the most important part of our review
culinary arts. This is a practical competition. We invite our participants.

Participants in aprons and caps come out and take places near the tables.

1st presenter:

Oh, the kingdom of the kitchen!
Who didn't praise
Your blue child
Over the roasting meat
Your light steam
Over the golden soup?

2nd presenter: The first competition, we called it “ANTOSHKA”, following the famous song (sing “Antoshka, Antoshka, let's go dig potatoes...). In 5 minutes, participants must peel or cut potatoes, depending on the type of dish.

Each participant has a task on the table:
1. Borscht from St. cabbage with potatoes (slices).
2. Potato soup with meatballs (medium cube 1.5x1.5 cm).
3. Potatoes in milk (large cube 2x2 cm).
4. French fries (straws).
5. Vegetable stew (in slices or cubes).
6. Salad from boiled vegetables (small cube 0.5x0.5 cm).

Peel the hard eggs from your heels,
Cut them in half lengthwise and remove the yolk.
Grind the yolk, carrots and mayonnaise in a plate
And fill the protein “cups” with this mixture.
And on top there is mayonnaise and chopped dill.
Place everything on a plate. Liked? You bet!

2nd presenter: While our participants are completing the task, I will conduct a Game with the audience. Remember the proverbs and sayings about food:

• Everything that fits into your mouth is useful.
• Don’t open your mouth to someone else’s loaf.
• Bread is the head of everything.
• Cabbage soup and porridge are our food.
• When I eat, I am deaf and dumb.
• Lots of snow - lots of bread, etc.

Pies occupied a special place in Russian cuisine. The word “pie” itself most likely comes from the word “feast”. Pies were a mandatory attribute of the holiday table. Tell me, what is kulebyaka (a large oblong pie with a lot of minced meat), rasstegai (a pie with a special hole on top, most often filled with fish), shanga (an open pastry with potatoes or cottage cheese)?

Participants hand over the deviled eggs to the jury.

1st presenter: It’s hard to say when dumplings appeared in Russian cuisine. Perhaps this happened in those distant years when Russian pioneers came to the Urals. Here they learned from the local population how to cook the so-called bread ear. This is exactly how the Komi-Permyak word “pelmian” sounds when translated into Russian. Be that as it may, it is difficult to imagine Russian cuisine today without dumplings.
1st presenter: Not every dish can boast that poems have been written about it. For example, Lyudmila says to Chernomor when she was captured by him:

I don't need your tents
No boring songs, no feasts:
I will not eat or listen to singing -
Until you give me dumplings...

2nd presenter: And our next competition is “COOKING DUMPLINGS.” Competitors must prepare as many dumplings as possible from the same amount of ingredients in 7 minutes. Not forgetting about appearance and quality requirements. So, let's start!
1st presenter:

Everyone knows Siberian cuisine -
Jellied meat, stroganina, okroshka.
But they especially love dumplings,
Both meat and fish. Just
The climate is very harsh, which means
More energy is wasted than necessary.
To keep you cheerful and healthy,
Siberian cuisine helps out.
Roll it out thinly,
Putting aromatic minced meat.
And, fastening them along the edges with an arc,
You might admire the shape.
And then boil them in boiling water,
After salting and adding bay leaves,
Take it out and pile it on a plate.
Here's the food - you won't be able to pull it off by the ears!
Whether it’s cold or hot, everything is the same.
There are no better Siberian dumplings!
They dedicate poems and songs to them,
Glorifying the kitchen, where there is no substitute for them!

2nd presenter: Great! Just a hymn to some kind of dumplings. (Walks between the tables of the contestants, commenting on their work) And our contestants have already finished and are submitting their works to the jury.
1st presenter: Imperceptibly we approached the “HOMEWORK” competition, which is called “For the bright holiday of Easter...”
2nd presenter: Easter in Rus' was called the holiday of holidays. They prepared for it for a long time and lovingly, bringing cleanliness and beauty not only to their homes, but also to their thoughts.
In the Christian religion, a red-painted egg (krashenka) signifies rebirth. For a long time, dyes have appeared in church ceremonies. They were illuminated and considered a holy gift.
1st presenter: In Easter compositions, eggs are placed in baskets with flowers and greenery, which are often made to look like nests. Nowadays, Easter traditions serve as a source of inspiration for those who love to create beautiful spring bouquets and arrangements.
2nd presenter: In this competition, our participants will compete in the art of composition. We invite participants to the stage with their homemade preparations.
1st presenter: Please present your compositions to the jury.
2nd presenter: My mother baked Easter cake,

Served it on the festive table in a towel.
Father took away a piece, and quite a lot.
The potatoes are steaming in a large cast iron.
Scrambled eggs with lard are sizzling in a frying pan,
This moment is solemn and joyful.
Father pours fusel milk into glasses,
And it seems that there are no more sorrows.
Our quiet Easter feast
Without the children's sweets it was like a dream.
Potato cake without oil and salt
I ate with tears - I liked him.
The memory is vindictive. Forgive me, God!
I can’t forget that Easter cake!
He is in my heart - there is no dearer or dearer,
I sacredly keep, guard, protect.

1st presenter: Our culinary art competition has come to an end.
2nd presenter: We hope that you, dear viewers, have learned something new for yourself, have a different look at the profession of a cook and, perhaps, will be more respectful of the process of cooking and the people who do it.
1st presenter: The jury gives the floor, and we begin the most important part of our event - awarding the participants.

The results are announced, called winner of the “Best in Profession” competition.
After each competition, the jury announces the results. Music plays while completing tasks.